Directions

Preheat oven to 400°F. Combine beef, breadcrumbs, egg, shallot, oregano and garlic in a bowl. Season to taste. Roll mixture into 24 meatballs.

Heat oil in a large Dutch oven over moderately high heat. Add meatballs; cook, turning, for 4 minutes or until browned. Transfer pan to oven and bake for 10 minutes. Remove from oven.

Combine crumbled stock cube and 2 cups of boiling water in a heatproof bowl. Pour into pan. Stir in tomatoes and orzo. Cover with foil and bake, stirring occasionally, for 30 minutes or until orzo is tender. Remove from oven.

Stir in spinach. Stand, covered, for 5 minutes or until spinach wilts. Serve topped with feta and extra oregano.